Creamy Ricotta Spinach Ravioli with Herb Pan Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta Spinach Ravioli with Herb Pan Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Ravioli with Herb Pan Sauce

Enjoy a comforting plate of whole wheat cheese ravioli bathed in a light, creamy ricotta sauce infused with vibrant spinach, fresh basil, and parsley. Accented with a hint of garlic and lemon zest, every bite offers a delightful mix of rich creaminess and herbal brightness.

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NUTRITION

588kcal
Protein
35.0g
Fat
23.6g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Whole Wheat Cheese Ravioli

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 large Egg White

1 tsp Olive Oil

1 Garlic Clove

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

Zest of 1 Lemon

Salt and Pepper to taste

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PREPARATION

  • 1

    Cook the whole wheat cheese ravioli according to package instructions until al dente. Drain and set aside.

  • 2

    In a large non-stick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté briefly until fragrant.

  • 3

    Add the fresh spinach to the skillet and cook until just wilted.

  • 4

    Lower the heat and stir in the ricotta cheese along with the egg white to create a silky, creamy sauce. Mix well to incorporate the spinach.

  • 5

    Fold in the freshly chopped basil and parsley, and add the lemon zest. Season with salt and pepper to taste.

  • 6

    Gently toss the cooked ravioli in the herb-infused ricotta sauce, ensuring each piece is well coated.

  • 7

    Plate the creamy ricotta spinach ravioli and serve warm, enjoying the harmonious blend of herbs and creamy texture.

Creamy Ricotta Spinach Ravioli with Herb Pan Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta Spinach Ravioli with Herb Pan Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Spinach Ravioli with Herb Pan Sauce

Enjoy a comforting plate of whole wheat cheese ravioli bathed in a light, creamy ricotta sauce infused with vibrant spinach, fresh basil, and parsley. Accented with a hint of garlic and lemon zest, every bite offers a delightful mix of rich creaminess and herbal brightness.

NUTRITION

588kcal
Protein
35.0g
Fat
23.6g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

4 oz Whole Wheat Cheese Ravioli

1/2 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 large Egg White

1 tsp Olive Oil

1 Garlic Clove

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

Zest of 1 Lemon

Salt and Pepper to taste

PREPARATION

  • 1

    Cook the whole wheat cheese ravioli according to package instructions until al dente. Drain and set aside.

  • 2

    In a large non-stick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté briefly until fragrant.

  • 3

    Add the fresh spinach to the skillet and cook until just wilted.

  • 4

    Lower the heat and stir in the ricotta cheese along with the egg white to create a silky, creamy sauce. Mix well to incorporate the spinach.

  • 5

    Fold in the freshly chopped basil and parsley, and add the lemon zest. Season with salt and pepper to taste.

  • 6

    Gently toss the cooked ravioli in the herb-infused ricotta sauce, ensuring each piece is well coated.

  • 7

    Plate the creamy ricotta spinach ravioli and serve warm, enjoying the harmonious blend of herbs and creamy texture.